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Lemony Alfredo Style Fettuccine Recipe
|Frozen mixed vegetables||2 Cup (32 tbs)|
|Spinach fettuccine/Plain fettuccine||8 Ounce (Dried Ones)|
|Low fat neufchatel cream cheese||2 Ounce, cut up|
|Evaporated fat free milk||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Finely shredded lemon peel||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Ground nutmeg||1 Dash|
Calories 318 Calories from Fat 25
% Daily Value*
Total Fat 4 g5.9%
Saturated Fat 1.6 g7.9%
Trans Fat 0 g
Cholesterol 9.1 mg3%
Sodium 289.2 mg12.1%
Total Carbohydrates 56 g18.8%
Dietary Fiber 6.2 g24.7%
Sugars 3.4 g
Protein 16 g31.5%
Vitamin A 78.4% Vitamin C 14.9%
Calcium 21.7% Iron 5.1%
*Based on a 2000 Calorie diet
Cover and keep warm.
Cook fettuccine according to package directions until tender but still firm, except omit any oil or salt; drain.
Return fettuccine to saucepan.
Add cooked mixed vegetables, cream cheese, evaporated milk, Parmesan cheese, lemon peel, pepper, and nutmeg to cooked fettuccine.
Heat through, tossing gently until cream cheese is melted and fettuccine is well coated.